Raw Oyster Sauce
Our 3 most popular raw bar recipes, each makes enough sauce for 3 dozen shucked oysters!
*Hog Wash – Our favorite
Ingredients:
Balsamic Mignonette – Another good one!
Ingredients:
Classic French Mignonette--It’s classic, it’s French. Hey!
Ingredients:
Origin of recipe: Chris and Motoko had their friends shucking Hog Wash oysters to serve on the shell at their beach wedding celebration on May 15th, 2004. The Hog Wash company provided us with these recipes.
*The above recipe was made by Chris’ friend, Mike, who brought it to Motoko & Chris’ beach wedding on May 15, 2004 at Half Moon Bay, California when the guys shucked over 100 oysters for the guests! No one touched the traditional cocktail sauce after tasting this. Enjoy!
Compliments of Nina Binger, who searched for it online and then emailed Nancy with it so it could be included in the family cookbook.
*Hog Wash – Our favorite
Ingredients:
- ¼ cup seasoned rice vinegar
- ¼ cup natural rice vinegar
- 1 large shallot, peeled & diced fine
- 1 large Jalapeno pepper, seeded & diced fine
- ½ bunch cilantro, chopped fine
- juice of 1 lime
Balsamic Mignonette – Another good one!
Ingredients:
- ½ cup quality Balsamic vinegar
- 1 large shallot, peeled & diced fine
- 1 splash of sherry
- cracked black pepper, to taste
Classic French Mignonette--It’s classic, it’s French. Hey!
Ingredients:
- ¼ cup quality red wine vinegar
- ¼ cup Champagne vinegar
- 1 larger shallot, peeled & diced fine
- cracked black pepper, to taste
Origin of recipe: Chris and Motoko had their friends shucking Hog Wash oysters to serve on the shell at their beach wedding celebration on May 15th, 2004. The Hog Wash company provided us with these recipes.
*The above recipe was made by Chris’ friend, Mike, who brought it to Motoko & Chris’ beach wedding on May 15, 2004 at Half Moon Bay, California when the guys shucked over 100 oysters for the guests! No one touched the traditional cocktail sauce after tasting this. Enjoy!
Compliments of Nina Binger, who searched for it online and then emailed Nancy with it so it could be included in the family cookbook.